Crust:
 1-1/4 cups graham cracker crumbs
 1/4 cup sugar
 6 tablespoons butter or margarine
 3/4 teaspoon cinnamon
 Filling:
 2 lbs. cream cheese (4-8oz. pkgs.)
 1/4 teaspoon salt
 1 cup sugar
 4 eggs
 1-1/4 tablespoon lemon juice
 Topping:
 2 cups sour cream
 1/4 cup sugar
 1 teaspoon vanilla
 
 Need: 10″ springform pan
 Oven: 350 deg. F. for 1 hour; 475 deg. F. for 15-20 min.
 
 Crust:  Mix all ingredients together and press into 10″ springform pan.
 FILLING:  Combine salt, sugar, eggs and lemon juice and beat till smooth.
 Set aside in large bowl add 1 package of cream cheese at a time and cream
 till smooth.  Gradually add egg mixture and beat till it is mixed well.
 Pour into springform pan and bake at 350 deg. F. about 1 hour. ( Put foil
 under pan to catch drippings.)
 
 Spread topping on top and bake at 475deg for 15-20 minutes.  Refrigerate for
 at least one hour before serving.  Top with cherry or blueberry pie
 filling if desired.

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